Ingredients:
1 lg hen (cut up)
2 tbsp Tony Chachere's
1 tbsp garlic powder
1 cup white wine
1 cup italian salad dressing
1 tbsp Louisiana hot sauce
1 tbsp Worchestershire sauce
6 cups chopped onions
1 lb cajun smoked sausage sliced 1/4"
1 lb tasso sliced 1/4 inch & cubed
1 can Rotel tomatoes
2 cans tomato sauce (12 oz)
2 cans diced tomatoes (12 oz)
1 lb sliced mushrooms
1/4 cup diced garlic
3-4 bay leaves
1 cup chopped bell peppers
2 cups chopped green onions
1/4 cup parsley
1 cup flour
1 cup oil
Directions:
In large bowl combine Tony Chachere's, garlic powder, wine, salad dressing, hot sauce and Worchestershire sauce. Add hen and marinade (preferably overnight).
Combine oil and flour and make roux. Brown, stirring continuously until flour turns a chocolate brown color. This step can be done ahead of time and roux store well in the fridge.
Coat large heave pot with oil. Heat pot, then brown hen evenly. Remove hen. In same pot add onions, sausage and tasso. Brown until onions begin to carmelize. Deglaze as needed. Once onions start to carmelize add Rotel, diced tomatoes and roux. Saute this concoction until the oil starts to separate, then add tomato sauce, mushrooms and garlic. Add a quart of water and bring pot to a simmer. Reduce fire and let simmer for 15 minutes. Add hen pieces and bay leaves and simmer for 2 hours, adding water as needed. Add remaining greens and let simmer another half hour. Serve over rice.
